The practice of witch fingers, how to cook witch fingers, witch

mid-gluten flour

200 grams

butter

130g

Eggs (of hens)

1

refined sugar

60 grams

condiments

salt

2 grams

baking powder

4 grams

apricot kernel

1 package

step

1. Prepare materials.

Butter melts at room temperature.

Step 3 add sugar.

4. Beat until it bubbles and the color is white.

5. First, pour half of the egg liquid into the butter, and fully stir until the oil is analyzed.

6. Pour the remaining half of the egg mixture into butter and stir thoroughly until no oil is precipitated.

7. Sift the flour into the butter and mix well.

8. Sift in baking powder and salt.

9. Knead the dough until it is smooth.

10. Take a proper amount of dough, knead it into shapes according to your fingers, take an almond with extra egg liquid, press it into the top of your fingers, carve fingerprints with a silicone scraper, shape it, and put it in a baking tray covered with baking paper, leaving a gap in the middle.

1 1. Preheat the oven 120 degrees for 30 minutes (if the oven temperature is too high, it will take a long time to start baking at low temperature to prevent scorching), and apply tomato sauce after taking out the oven.